Ingredients
Pork
1 whole pork
tenderloin, approximately 1-1¼ pounds
1 tsp. ground cumin
¾ tsp. ground coriander
½ tsp. dry mustard
½ tsp. chili powder
1 tsp. dried oregano
1 tsp. dried thyme
1 ¼ tsp. garlic powder
2 tsp. ground black
pepper
1 tsp. salt
Guacamole
2 Haas avocados,
seeded and peeled
¼ cup cherry
tomatoes, diced
2 tsp. fresh lime
juice
1 Tbsp. chopped
cilantro
1 tsp. garlic powder
(or ½ clove garlic, finely diced)
¼ tsp. salt
¼ tsp. ground cumin
¼ onion, diced
Pinch cayenne pepper
Optional: ¼ jalapeno,
seeded and diced
Southwestern
Quinoa
Cooked Organic Quinoa
Roasted Red Pepper
Feta Cheese
Canned Organic Black Beans
Optional: corn,
cilantro, and tomatoes
Method
1. To make the tenderloin, trim the meat of excess fat and
silver skin. Toss together all of the spices in a bowl. Using your fingers,
evenly coat the pork with spice mixture.
2. Place the pork in a zip-lock freezer bag and place in the
fridge for at least 2 hours before grilling.
3. Turn your grill on
high heat, or prepare your charcoal grill. Grill pork until internal
temperature reaches 140 degrees F. I like to grill the pork on one side about 6
minutes (to create a good seared crust) then turn the pork occasionally until
internal temperature is reached. I keep the grill covered during the cooking.
4. Transfer the pork to a serving platter, wrap with foil,
and let rest for 10 minutes before slicing.
5. For the guacamole, scoop out the avocado pulp into a
mixing bowl and add the lime juice. Gently mash mixture with a fork, leaving it
slightly chunky. Add the remainder of the guacamole ingredients and stir gently
until well combined.
6. Serve sliced pork on top of cooked quinoa that is mixed
with roasted red peppers, feta cheese, and black beans with a scoop of guacamole
on the side.
ReplyDeletethank you again for allowing me to read these posts, and have a nice day today. Thank youuu.